Probably there are lots of Americans who have issues with finding hard boiled eggs in things. The Italians use them in a lot of ways as an ingredient in dishes where eggs are not the star; for Americans, it's mostly in some sort of pasta or potato salad.

Well. It does sound rich and heavy... the amount of ingredients, if divided evenly means each person will get about 3/4 pound as a serving.

I suppose the three meats, three cheeses, Bechamel, home made noodles and hard boiled eggs plus aromatics makes the dish almost overwhelming in flavors, where (in my mind) nothing will stand out. I would want to taste fresh egg noodles and think (again, in my mind) that I would not be able to differentiate your hard work from dried noodles.

I realize this is a separate issue than what you posted. I personally like pure and simple flavors and don't eat 'light' or anything like that. I would say the same if you did a meat and potatoes meal and added garlic to the potatoes. No need to cloud pure flavors...

OMG! "added garlic to the potatoes" No garlic! We will have to agree to disagree here as I believe that potatoes were invented to put garlic on them. :) Roasted garlic mash potatoes are one of my favorites.

In truth I think you could easily overdo the egg thing. They will only be here and there, not in every bite.

"In truth I think you could easily overdo the egg thing. They will only be here and there, not in every bite."

If you are the kind of person to whom hard boiled eggs are disgusting, they predominate, and make the entire dish inedible. Would you consider eating the rest of something you first had to pluck turds out of?

it is a question of personal taste. I personally adore hard boiled eggs and eggs in general. if you know your guests like them and you like them too, go ahead!

By the way Jay F, I am sure there is a food item you adore that someone hates as much as you hate hard boiled eggs. You would be insulted if the language they used was that strong, right? So ,leave farts outside of the conversation! LOL.

fredster1: "By the way Jay F, I am sure there is a food item you adore that someone hates as much as you hate hard boiled eggs. You would be insulted if the language they used was that strong, right? So ,leave farts outside of the conversation! LOL."

I suppose it all depends on how you use hard boiled eggs in a lasagna, but it doesn't sound good to me. I had an Indian buffet for lunch one day last week, and one of the curry dishes had whole hard boiled eggs in it, something I'd never seen before. I had some out of curiosity. My reaction was disappointment and I felt cheated. Why? Because hard boiled eggs, when left whole and unsliced, do NOT absorb flavor. They just sit in the sauce. The white MAY take on a bit of color, but for the most part it ends up being and tasting like a plain old hard boiled egg no matter what surrounds it. So to me that curry dish had huge voids in it that were filled by hard boiled eggs. I cannot imagine them in lasagna. And if left whole a la that Indian restaurant, it will be a very lumpy lasagna! '-)

Oh man, I LOVE putting hard boiled eggs in any curry (fried, runny eggs, too!). It's when you mix the curry and that creamy yolk (hard boiled or fried) flavor with the curry that gives it a whole new dimension! The white mellows out the curry flavors a bit and adds some new level to me. To each his/her own, though! :o)

yfunk3: This is off-topic, but just in case you haven't already had/cooked something like this -- my mom (we are Bengali) makes a stew that starts with hard-cooked eggs, fried in oil, and then adds potatoes, tomatoes, and spices. I love it. Here's a recipe I found online that looks pretty close (we don't put peas in ours though). http://panchphoron.blogspot.com/2008/...

Now, THAT sounds interesting! I've never come across fried hard boiled eggs before. I've bookmarked the recipe. Have you ever had it or do you know if it can be made successfully using ground saffron instead of turmeric? I'm allergic to turmeric, which is a pain because it' so good for you! Thanks!

Caroline, I can imagine a version that left out turmeric altogether and I think that could still work, but I think the taste would be completely different if you used saffron instead. If you're interested in trying the recipe, I'd suggest just omitting the turmeric. I bet there are other regional egg curry recipes too, some of which may not have turmeric.

I've also heard of, but haven't tried, Indonesian sambal eggs which I think are sometimes made with fried eggs but sometimes with eggs that are boiled and then fried. Here's a link so you can see what I'm talking about, although I have no idea if this recipe is authentic or good:http://cheateat.typepad.com/blog/2004...

Ooh, thanks for this! Will have to try this on a special occasion (during a week when I haven't had eggs already since...well, I love them :o)!

There's this Chinese dish my parents used to make where you literally just deep fry a hard-boiled egg, and the outside would get like deep-fried tofu. For some reason, I just can't remember what else the dish had, as they haven't made it/I haven't had it in ages.